healthy vegan eats

Carrot Quinoa Tofu Scramble

Since going plant-based I’ll admit I miss my scrambled eggs on occasion. Scrambled tofu doesn’t exactly taste like scrambled eggs, but the texture is pretty convincing and with enough flavours and spices you’re practically there. I particularly love this his version of the popular egg breakfast substitute as it combines beans, greens and a grain for a well-rounded start to your day and the toasted sunflower seeds add a lovely crunch to the otherwise warm and hearty bowl.

Carrot Quinoa Tofu Scramble

Ingredients

1 cup grated carrots

1/2 cup cooked quinoa

1/2 red, orange or yellow bell pepper, sliced thinly

1 package extra firm tofu, crumbled

2 tbsp nutritional yeast

2 tsp vegan Worcestershire sauce

1 tsp dried thyme

1 tsp soy sauce

1/2 tsp paprika

1/2 tsp salt

1/8 tsp turmeric

2 cups chopped kale leaves

2 tsp canola oil

1/2 cup sunflower seeds, toasted

Directions

Combine all ingredients, except oil and sunflower seeds, in a large bowl and mix well. Feel free to do so the night before and refrigerate overnight.

Heat oil in large frying pan over high heat. Scramble tofu mixture until tofu is firm and golden.

Remove from heat and serve with a generous topping of sunflower seeds. Enjoy!